Black Eyed Pea Cakes

Black Eyed Pea Cakes

This southern classic combines mashed black eyed peas with lightly sautéed peppers to create a spicy and satisfying entree that pairs well with roasted vegetables or your favorite southern side dish.
  • Prep: 1 hour
  • Cook: 15 min
  • Total: 1 hour 15 min
  • Serves 6 to 8
Black Eyed Pea Cakes
  • 1 cup dried black-eyed peas
  • Place peas in a saucepan and fill with water until beans are submerged by 2 inches. Bring to a boil and reduce heat to medium-low. Simmer, uncovered, until peas are tender but still hold their shape, about 40 minutes.
  • 2 tablespoons canola oil
  • Heat oil in a skillet over medium heat until hot.
  • ½ red onion, finely diced
  • ½ red bell pepper, cored, seeded, and diced
  • 1 jalapeño, seeded and diced
  • 2 garlic cloves, minced
  • While peas are cooking, finely dice vegetables and sauté over medium heat in skillet until fragrant, about 4 minutes.
  • Remove from heat and transfer to a large bowl.
  • ¼ cup old-fashioned rolled oats
  • Place oats in a spice grinder or food processor and process until turned into a fine flour. Transfer large bowl with vegetables.
  • ¾ cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • Add breadcrumbs, cheese, and spices to bowl with dry ingredients and stir to combine.
  • 2 large eggs
  • Gently beat eggs in a small bowl or measuring cup. Add to large bowl and stir to combine.
  • reserved cooked black eyed peas
  • Once peas have cooked, drain water and transfer peas to a medium bowl. Using a potato masher or other blunt kitchen utensil, mash peas until they begin to become mushy and some have started to form a thick paste around some of the partially remaining peas.
  • Fold mashed black eyed peas to bowl with other ingredients until fully combined.
  • Take about ½ cup of the mixture and create a 3-inch cake about 1/2-inch thick. Place on a plate or cutting sheet covered with wax paper and repeat to make 6 to 8 cakes.
  • ¼ cup canola oil
  • Heat canola oil in skillet until shimmering.
  • 1 cup panko breadcrumbs in a bowl
  • When ready to cook, place each cake in bowl with extra panko breadcrumbs. Drag or coat each cake with a layer of breadcrumbs.
  • Cook in skillet until golden brown, about 5 minutes per side. Only flip the cakes once or else they will break apart.
  • Serve immediately with rice, asparagus, creamy spinach, or your favorite side.
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